Sheepherder’s Bread

sjepards bread

Sheepherder’s Bread


  • 2 Cups Warm Water
  • 1 Tablespoon Active Dry Yeast
  • 1 Tablespoon Sugar
  • 1 Tablespoon Salt
  • 5 1/2 Cups All-Purpose Flour (more as needed)
  • Almond Cabernet Wine Blend Pellets


  1. In a small bowl, combine ¼ cup of water and yeast. Set aside and let sit until foamy – about 5 minutes.
  2. In a large mixing bowl add 3 cups of flour, sugar, and salt. Stir to combine and then mix in the yeast and water mixture to form a thick batter.
  3. Continue to add the 2 1/2 remaining cups of flour and 1 ¾ cups of water a bit at a time until a soft dough begins to form.
  4. You can mix by hand or you can also use a stand mixer with a dough hook on medium speed. After about 5-10 minutes the dough will begin to clean the sides of the bowl.
  5. Put the dough mixture onto a well-floured surface and knead until the dough is no longer sticky and can be formed into a smooth ball.
  6. Grease a large Dutch oven-10 place the smooth ball of dough inside.
  7. Place the lid on the Dutch oven and put it inside a warm place/oven. For the first rise, let sit in a warm place until doubled, which will take from 45 minutes to an hour.
  8. After about an hour, punch down the bread dough and turn out to a floured surface.
  9. Knead and shape the dough into a ball again.
  10. Place dough back inside the Dutch oven. Cover the pot with the lid.
  11. Let dough rise for the second time in a warm spot until doubled, about 30 minutes.
  12. Meanwhile, preheat the pellet grill to 375F and fill your hopper with the Almond Cabernet pellets for that added richness in flavor.
  13. Place the Dutch oven in the preheated oven with the lid on.
  14. Bake for about 45 minutes to an hour with the lid in place.
  15. The bread will have a golden-brown crust when done. You can also tap the center of the loaf to hear if it will sound hollow to make sure it is done.
  16. Remove from the Dutch oven and set to cool on a wire rack.
  17. Enjoy!


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